Pack some serious flavor with this easy-to-make carrot side dish.
152 calories, 2.4 g protein, 12.5 g carb, 2.9 g fiber, 10.5 g fat
Makes 4 servings
30 thin baby carrots (2-3 bunches), tops discarded, cleaned
2 chipotle chiles in adobo, minced + 1 tsp of adobo sauce
1 TBSP honey (or molasses)
2 TBSP extra virgin olive oil
salt & pepper
4 ounces watercress to serve with
3 TBSP toasted sesame seeds
Plain greek yogurt to serve with
Preheat oven to 350 degrees
On a rimmed baking sheet toss carrots, chiles, honey, and two tablespoons olive oil. Season with salt & pepper. Roast in oven for 30-35 minutes until brown.
Remove from oven and let cool.
Plate carrots and toss gently with adobo sauce. Garnish with watercress and toasted sesame seeds. Serve with a dollop of greek yogurt for dipping.